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1. Preheat Oven to 425?. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.
2. Stir in flour; cook and stir an additional minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.
3. Remove saucepan from heat. Stir in chopped spinach, water chestnuts, cheddar and vegetable soup mix. Spoon dip into a 1-quart casserole dish. Sprinkle with parmesan.
4. Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.
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